When the strawberries are local and amazing, we turn them into everything–even salsa! This is also great over ice cream.
Recipe from the Great Barrington produce team’s Rachel Oberg.
4 cups hulled and diced strawberries
2 tablespoons sugar
2 tablespoons orange zest, chopped
¼ cup chopped mint
¼ cup balsamic vinegar (We’re loving the San Remo brand)
Sour cream, Mi Niña Churro chips, for serving
Combine the strawberries and sugar. Let the mixture stand for a few minutes.
Add the orange zest and balsamic vinegar. Taste, and adjust quantities if desired. Serve at room temperature, with sour cream and chips, for serving.